Preheat oven to 375°F.
Using a mandoline thinly slice the radish. Place in a small bowl and drizzle with the white wine vinegar. Toss to coat and set aside.
In a medium sized sauce pot bring the 2 cups of water to boil and season with salt. Add in the rinsed brown rice, reduce to simmer and cover. Cook on low for 25 minutes then remove the lid and cook for another 5 minutes or until all of the water is absorbed.
Remove from heat, cover and let sit until needed.
While the rice is cooking make the herb sauce. In a food processor combine the basil, dill, mint, a drizzle of EVOO and the zest of 1 lemon. Blend until smooth. Set aside.
Place the kale leaves on a baking sheet. Drizzle with a little EVOO, sprinkle with salt and pepper and squeeze the lemon over. Toss together making sure each piece is fully coated. Bake for 15-20 minutes or until golden brown and crispy.
Add the herb sauce and chives to the cooked rice. Mix together. Taste for seasoning, adding salt and pepper if needed.
To assemble place some of the rice in a shallow bowl. Top with the thinly sliced avocado, a handful of crispy kale, 6-7 slices of radish and sprinkle with the micro arugula. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell